Cinnamon Chocolate Chip Coffee Cake
In the charming town of Maple Hollow, there was a quaint café that served as the heart of the community, known as “The Cozy Cup.” This café was famous for its warm ambiance, delicious coffees, and, most notably, its baked goods, which were crafted with love by the café’s owner,
Sophia. Among the plethora of treats, one stood out as the quintessential comfort food that drew people from all walks of life: the Cinnamon Chocolate Chip Coffee Cake.
The story of this beloved coffee cake began on a crisp autumn morning, when Sophia decided to experiment with her grandmother’s traditional coffee cake recipe. She wanted to create something that would capture the essence of comfort during the fall season, combining the warmth of cinnamon with the richness of chocolate chips, all wrapped up in a moist, fluffy cake that paired perfectly with a cup of coffee.
Sophia spent the entire morning in the kitchen, mixing, tasting, and tweaking until she found the perfect balance of flavors. When the first batch of her Cinnamon Chocolate Chip Coffee Cake came out of the oven, the aroma of cinnamon and baked chocolate filled the café, drawing in the regulars and passersby alike.
The cake was an instant hit. The cinnamon-spiced batter, studded with melty chocolate chips and topped with a crumbly cinnamon streusel, was unlike anything the townsfolk had tasted before. It became the talk of the town, with people coming in just to get a slice of Sophia’s latest creation.
Word of the delicious coffee cake spread beyond Maple Hollow, bringing in visitors who were eager to taste the cake they had heard so much about. Sophia’s Cinnamon Chocolate Chip Coffee Cake had not just become a staple at The Cozy Cup; it had become a symbol of the café’s commitment to quality, warmth, and community.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chocolate chips
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Stir just until combined.
- Fold in the chocolate chips and ground cinnamon into the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.
Notes
- Ensure not to overmix the batter after adding the flour to keep the cake tender.
- For the best distribution of chocolate chips, toss them with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
- Allow the cake to fully cool if you prefer slicing it into clean pieces; however, it can also be enjoyed slightly warm.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 232mgCarbohydrates: 44gFiber: 2gSugar: 25gProtein: 4g